Citation: At approximately 2245 while conducting an
01C02 (operational sanitation) procedure in room 2335 (Ham Boning) I
observed the following noncompliances. I observed two of the knife
sterilizers in room 2335 giving off suspiciously little steam. I
requested and was granted the use of one of the plant's
thermometers. The first sterilizer was an acceptable 180 degrees
Fahrenheit. After allowing the temperature reading to stabilize, the
temperature of the second knife sterilizer was only 158 degrees
Fahrenheit. The plant's own SSOP (last signed 9/3/10) requires
t[redacted]". I took immediate control action and stopped the line.
Plant personnel adjusted the sterilizer so that it returned to 180
degrees. I alerted Ham Boning Supervisor, of my actions and of the
noncompliance. Mr. was not present when the noncompliant temperature
was taken. The ham boning line and employee platform are elevated.
Raw, not ground product drops through chutes to grey edible bins
underneath. There are platforms for employees on either side of the
line. To prevent the contamination of product underneath, the
platform on one side has metal drip pans to catch liquid and debris
from, among other things, employee's boots. There were two patches
of condensation on the underside of these drip pans. One patch of
condensation was approximately two square feet and above two grey
vats of exposed raw product. Another patch was approximately one
square foot and above a different grey vat of exposed raw product.
Again I alerted Ham Boning Supervisor, of the noncompliance. The
condensation was wiped away without contaminating product. At one
end of the platform, liquid was persistently dripping from a metal
bar that supports the employee platform. This liquid was dripping
onto the edge of a grey edible vat of exposed raw "Ham Bottom, Eye".
Part of this liquid went into the vat and part spilled out. This is
direct product contamination. Examination by Mr. revealed that the
source of the drip was a broken weld in the drip pan above. I
immediately verbally retained the affected product and notified ,
Ham Boning Supervisor, of my action and the noncompliance. Plant
personnel placed a plastic sheet beneath the drip to prevent further
contamination of product. Plant personnel removed the affected
product from the area. I observed plant personnel transfer any
product not touching the affected side or the bottom of the
contaminated vat to a clean edible vat. The rest of the affected
product was removed from the contaminated vat, reconditioned as per
plant policy, and placed in the clean edible vat mentioned above.
All of the product from the contaminated vat will undergo a cooking
lethality step. The empty contaminated vat was cleaned and
sanitized. This contamination of product is in violation of the
plant's own SSOP Sec 3.4.1 which states [redacted]." The above
noncompliances are in violation of 9 CFR 416.13(c), 416.2(d), and
416.4(d) NR 83-2010-18236 dated 11/15/2010 describes a similar
situation. Liquid from the employee platform's drip pan was dripping
from a drain onto a conveyor belt carrying raw product. In response
to NR 83, the plant attached a new drip line to the drain and
retrained the employees in room 2335 on monitoring the drip pans.

Regulation:

416.13(c) Each official establishment shall monitor daily the
implementation of the procedures in the Sanitation SOP’s.

416.2(d) Ventilation. Ventilation adequate to control
odors, vapors, and condensation to the extent necessary to prevent
adulteration of product and the creation of insanitary conditions
must be provided.

416.4(d) Product must be protected from adulteration during
processing, handling, storage, loading, and unloading at and during
transportation from official establishments.